Oladyi are thick pancakes and chewy pancakes. The batter is made with wheat,eggs, milk,salt,sugar and baking soda or yeast. The batter often includes kefir, a fermented drink which is well known in Eastern Europe
In a bowl, whisk together the egg and kefir (or yogurt). If you’re using vanilla extract or any other flavoring, add it now.
In a separate bowl, combine the flour, sugar, baking soda, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth. The batter should be slightly thicker than regular pancake batter, but still pourable. If it's too thick, you can add a little more kefir or water.
Heat a non-stick frying pan or skillet over medium heat and add a little oil. Once hot, pour small portions of the batter into the pan (about 1 tablespoon per pancake). You can use the back of a spoon to spread them out slightly into rounds.
Fry for 2-3 minutes on each side, until golden brown. Flip them carefully once the edges start to set and bubbles form on top.
Remove the pancakes from the pan and place them on a paper towel to absorb any excess oil. Serve hot with your favorite toppings: sour cream, jam, honey, fresh berries, or powdered sugar